Popplewell, Lewis M. (Cockeysville, MD)
Black, Mark J. (Bel Air, MD)
Madsen, Michael G. (Baltimore, MD)

09/212415

09/03/2002

12/16/1998

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McCormick & Company, Inc. (Sparks, MD)

426/321

426/658, 426/454, 426/465, 426/650, 426/662, 426/62, 426/453, 426/661, 426/518, 426/573, 426/656, 426/638, 426/615, 426/471, 426/102, 426/640, 426/96, 426/516

A23L1/00; A23L1/212; A23L1/223; A23L1/224; A23L1/238; A23L1/221; A23L1/224; A23L1/2165; A23B4/10

426/454, 426/518, 426/640, 426/615, 426/465, 426/96, 426/638, 426/62, 426/573, 426/662, 426/321, 426/656, 426/516, 426/650, 426/661, 426/453, 426/102, 426/658, 426/471, 426/464

2856291	Preparation of solid flavoring compositions		Schultz
2857281	Production of flavoring oil compositions		Schultz et al.
2919989	Solid flavoring composition and method of producing the same		Schultz
3021218	Producing a stable coffee aroma product		Clinton et al.
3041180	Solid essential oil flavoring composition and process for preparing the same		Swisher
3314803	Mannitol fixed flavor and method of making same		Dame et al.
3410180	Full stroke compelling mechanism having a pressure responsive valve member within the working chamber		Spangler et al.
3532515	FLAVORING SUBSTANCES AND THEIR PREPARATION		Broderick et al.
3625709			Mitchell
3655397	FLAVOR COMPOSITIONS AND PROCESSES		Parliment et al.
3704137			Beck
3769038	FAT SPONGE		Mitchell et al.	426/638
3783163	AROMATIZING EDIBLE OILS		Patel
3821447			Jasovsky et al.
3823241			Patel et al.
3840672			Kasik et al.	426/638
3852481	SYNTHETIC GRINDER GAS AROMAS AND PROCESSES		Feldman et al.
3857964	CONTROLLED RELEASE FLAVOR COMPOSITIONS		Yolles
3873746	Process for aromatizing coffee		Mahlmann
3922354	Production of artificial spice particles		Galuzzi et al.
3922375	Preparation of a soluble whey protein fraction		Dalan et al.
3939291	Grinder gas fixation		Katz
3970765	Method for producing sucrose fixed volatile flavors		Pitchon et al.
3970766	Fixed volatile flavors and method for making same		Mitchell et al.
3971852	Process of encapsulating an oil and product produced thereby		Brenner et al.
3979528	Pressure fixation of coffee grinder gas		Mahlmann
3985910	Method of making a gasified confection		Kirkpatrick
3989852	Method for encapsulating materials		Palmer
3991223	Method for treating steam coffee aromas		Baron et al.
4004039	Sweetening composition and process therefor		Shoaf et al.
4007291	Method for fixing coffee grinder gas		Siedlecki et al.
4008340	Method for stabilizing coffee grinder gas aroma		Kung et al.
4044167	Method for aromatizing soluble coffee		Jolly et al.
4119736	Method for fixing cryogenically condensed coffee aromatics in a glyceride carrier		Howland et al.
4230687	Encapsulation of active agents as microdispersions in homogeneous natural polymeric matrices		Sair et al.
4232047	Food supplement concentrate in a dense glasseous extrudate		Sair et al.
4289794	Process of preparing gasified candy		Kleiner et al.
4318932	Instant milk process		Ewing et al.	426/662
4335149	Direct condensation of food volatiles onto a food substrate at cryogenic temperatures		Stipp
4378380	Method for producing products enhanced with synthetic coffee grinder gas flavor		Scarpellino et al.
4388328	Sorbitol containing mixture encapsulated flavor		Glass
4398422	Ultrasonic-image device		Haerten
4508745	Production of a mannan oligomer hydrolysate		Fulger et al.
4520033	Process for the preparation of foamed aromatization capsules and the capsules produced thereby		Tuot
4532145	Fixing volatiles in an amorphous substrate and products therefrom		Saleeb et al.
4547377	Stabilized solid compositions		Ogawa et al.
4551345	Process for preparing a liquid aroma and aromatizing a dry coffee substrate with same		Davidescu et al.
4556575	Method for aromatizing soluble coffee		Katz et al.
4574089	Process for preparing a liquid coffee aroma		Musto et al.
4608340	Immobilized aminoacylase enzyme		Szajani et al.
4610890	Preparation of solid essential oil flavor composition		Miller et al.
4659390	Method and manufacture for moisture-stable, inorganic, microporous saccharide salts		Zeller et al.
4678516	Sustained release dosage form based on highly plasticized cellulose ether gels		Alderman et al.
4689235	Encapsulation matrix composition and encapsulate containing same		Barnes et al.
4690825	Method for delivering an active ingredient by controlled time release utilizing a novel delivery vehicle which can be prepared by a process utilizing the active ingredient as a porogen		Won
4698264	Particulate composition and process for making same		Steinke
4707367	Solid essential oil flavor composition		Miller et al.
4738724	Method for forming pharmaceutical capsules from starch compositions		Wittwer et al.
4820534	Fixation of volatiles in extruded glass substrates		Saleeb et al.
4820634	Immunoassay method and immunoreactive cell reagent		Watanabe
4879130	Process for preparation of a flavoring agent		Heyland et al.
4919962	Coffee flakes and process		Arora et al.
4973486	Formulation of lactitol-containing food		Matsumoto et al.	426/638
4999208	Extrusion baking of cookies having liposome encapsulated ingredients		Lengerich et al.
5009900	Glassy matrices containing volatile and/or labile components, and processes for preparation and use thereof		Levine et al.
5035908	Evaporative process for producing coffee glass		Arora et al.
5079026	Oil or colloidal containing gasified coffee product and process		Arora et al.
5087461	Double-encapsulated compositions containing volatile and/or labile components, and processes for preparation and use thereof		Levine et al.
5098893	Storage of materials		Franks et al.
5124162	Spray-dried fixed flavorants in a carbohydrate substrate and process		Boskovic et al.
5266335	Microencapsulated flavoring agents and methods for preparing same		Cherukuri et al.
5354559	Encapsulation with starch hydrolyzate acid esters		Morehouse
5370881	Water-soluble delivery systems for hydrophobic liquids		Fuisz
5399368	Encapsulation of volatile aroma compounds		Garwood et al.
5401518	Food coating composition and a process of preparing a food composition using same		Adams et al.
5536513	Flavored flour containing allium oil capsules and method of making flavored flour dough product		Graf et al.
5601760	Milk derived whey protein-based microencapsulating agents and a method of use		Rosenberg
5601865	Flavor encapsulation		Fulger et al.	426/650
5603971	Encapsulation compositions		Porzio et al.
5750178	Method of making coffee particles containing aroma		Cheng et al.
5756136	Controlled release encapsulation compositions		Black et al.
5792505	Flavor encapsulation		Fulger et al.
5897897	Encapsulation compositions		Porzio et al.
5935635	Feed additive containing granules and caking preventive agent		Mori et al.	426/656
5958502	Flavor encapsulation		Fulger et al.
6090419	Salt compositions and method of preparation		Popplewell et al.

EP0010804				Method for producing highly aromatized coffee products.
EP0028043				Method for aromatizing a coffee substrate.
EP0041370				Method for aromatizing a food substrate, in particular coffee.
EP0144758				Contact unit for non-soldered wire connections.
EP0158460				Method for fixing volatile flavorants in extruded vitreous substrates.
EP0201968				Crate.
EP0213247				Improved method for aromatizing soluble coffee.
EP0353806				A process for increasing the aroma content of coffee.
EP0354810				Coffee glass and products.
GB1249250
GB1538958
GB2063640
IL43506
WO/1993/019622				HEAT-STABLE AND FRACTURABLE SPRAY-DRIED FREE-FLOWING FLAVOR OIL CAPSULES, METHOD OF MAKING AND USING IN FOODS
WO/1994/006308				FLAVOR ENCAPSULATION
WO/1994/023593				ENCAPSULATION COMPOSITIONS
WO/1996/007333				ENCAPSULATION OF VOLATILE AROMA COMPOUNDS

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Pratt, Helen

Oblon, Spivak, McClelland, Maier & Neustadt, P.C.

This application claims the benefit of U.S. provisional application No. 60/069,707, filed Dec. 16, 1997.

What is claimed as new and desired to be secured by Letters Patent of the United States is:

1. A product, comprising: (1) a hygroscopically sensitive material; (2) a carrier material; and (3) a flow agent, wherein said product has an average minimum dimension of 125 to 2,000 microns, wherein said hygroscopically sensitive material is selected from the group consisting of hydrolyzed vegetable proteins, spray-dried soy sauce, tomato powder, onion powder, garlic powder, other natural vegetable powders which are high in carbohydrates, autolyzed yeast extracts, and spray-dried syrups, wherein said carrier material is selected from the group consisting of modified and native maltodextrins of corn, wheat, potato, barley, paselli, and other grains; microfibrous cellulose; wheat gluten; gelatin; modified and native starches of corn, wheat, potato, barley, and other grains; tragacanth gum; xanthan gum; algin; carrageenan; gum ghatti; gum arabic; and pectins, wherein said hygroscopically sensitive material is present in an amount of 50 to 99.9 weight %, based on the total weight of said product, and wherein said flow agent is selected from the group consisting of calcium stearate, micronized silicon dioxide, sodium silicate, potassium silicate, and sodium silicoaluminate-treated silica.

2. The product of claim 1, wherein said product has an average minimum dimension of 250 to 1,200 microns.

3. The product of claim 1, wherein said hygroscopically sensitive material is present in an amount of 80 to 99 weight %, based on the total weight of said product.

4. The product of claim 1, wherein said carrier material is present in an amount of 0.1 to 50 weight %, based on the total weight of said product.

5. The product of claim 1, wherein said carrier material is present in an amount of 1 to 20 weight %, based on the total weight of said product.

6. The product of claim 1, wherein said hygroscopically sensitive material is a hydrolyzed vegetable protein.

7. The product of claim 1, wherein said hygroscopically sensitive material has been prepared by spray drying.

8. The product of claim 1, wherein said flow agent is calcium stearate.

9. he product of claim 1, wherein said flow agent is present in an amount of 0.1 to 10 weight %, based on the total weight of said product.

10. The product of claim 1, wherein said flow agent is present in an amount of 0.1 to 2 weight %, based on the total weight of said product.

11. The product of claim 1, wherein said product comprises less than 10 weight %, based on the total weight of said product, of an edible oil.

12. The product of claim 1, wherein said product comprises less than 0.1 weight %, based on the total weight of said product, of an edible oil.

13. The product of claim 1, wherein said carrier material is selected from the group consisting of gum arabic, paselli maltodextrin, microfibrous cellulose, and mixtures thereof.

14. The product claim 1, wherein said carrier material is gum arabic.

15. The product of claim 14, wherein said product has an average minimum dimension of 250 to 1,200 microns.

16. The product of claim 14, wherein said hygroscopically sensitive material is present in an amount of 80 to 99 weight % based on the total weight of said product.

17. The product of claim 14, wherein said carrier material is present in an amount of 0.1 to 50 weight %, based on the total weight of said product.

18. The product of claim 14, wherein said carrier material is present in an amount of 1 to 20 weight based on the total weight of said product.

19. The product of claim 14, wherein said hygroscopically sensitive material has been prepared by spray drying.

20. The product of claim 14, wherein said flow agent is calcium stearate.

21. The product of claim 14, wherein said flow agent is present in an amount of 0.1 to 10 weight %, based on the total weight of said product.

22. The product of claim 14, wherein said flow agent is present in an amount of 0.1 to 2 weight %, based on the total weight of said product.

23. The product of claim 14, wherein said product comprises less than 10 weight %, based on the total weight of said product, of an edible oil.

24. The product of claim 14, wherein said product comprises less than 0.1 weight %, based on the total weight of said product, of an edible oil.

25. The product of claim 14, wherein said hygroscopically sensitive material is a hydrolyzed vegetable protein.

26. The product of claim 25, wherein said product has an average minimum dimension of 250 to 1,200 microns.

27. The product of claim 25, wherein said hygroscopically sensitive material is present in an amount of 80 to 99 weight %, based on the total weight of said product.

28. The product of claim 25, wherein said carrier material is present in an amount of 0.1 to 50 weight %, based on the total weight of said product.

29. The product of claim 25, wherein said carrier material is present in an amount of 1 to 20 weight %, based on the total weight of said product.

30. The product of claim 25, wherein said hygroscopically sensitive material has been prepared by spray drying.

31. The product of claim 25, wherein said flow agent is calcium stearate.

32. The product of claim 25, wherein said flow agent is present in an amount of 0.1 to 10 weight %, based on the total weight of said product.

33. The product of claim 25, wherein said flow agent is present in an amount of 0.1 to 2 weight %, based on the total weight of said product.

34. The product of claim 25, wherein said product comprises less than 10 weight %, based on the total weight of said product, of an edible oil.

35. The product of claim 25, wherein said product comprises less than 0.1 weight %, based on the total weight of said product, of an edible oil.

36. The product of claim 1, wherein said carrier material is selected from the group consisting of modified and native maltodextrins of corn, wheat, potato, barley, paselli, and other grains; microfibrous cellulose; wheat gluten; gelatin; modified and native starches of corn, wheat, potato, barley, and other grains; and gum arabic.

37. The product of claim 36, wherein said product has an average minimum dimension of 250 to 1,200 microns.

38. The product of claim 36, wherein said hygroscopically sensitive material is present in an amount of 80 to 99 weight %, based on the total weight of said product.

39. The product of claim 36, wherein said carrier material is present in an amount of 0.1 to 50 weight %, based on the total weight of said product.

BACKGROUND OF THE INVENTION

1. Field of the Invention

The present invention relates to cake-resistant products which comprises materials which are normally hygroscopically sensitive. The present invention also relates to a process for preparing such materials.

2. Discussion of the Background

Dried, flowable food ingredients such as hydrolyzed vegetable proteins, autolyzed yeast extracts, and tomato powders have long been used in the food industry for their contribution to flavor in finished products. However, these products tend to be extremely sensitive to ambient humidity. As a result, such products tend to absorb moisture and cake. They also tend to absorb moisture when combined with components with a higher moisture content, which can also lead to caking.

Caking is a problem, because it impairs the flowability of the product, which leads to production problems. The caking of such products tends not to be reversible and, thus, renders the products unusable.

Suppliers of these ingredients have attempted to alleviate the problem of caking by adding an edible oil such as cottonseed oil or other vegetable oil or a polyoxyethylene sorbitan monoester to the products to reduce the propensity of the product to absorb moisture.

However, such oil-containing products still tend to cake when exposed to high humidity conditions.

U.K. 1,538,958 discloses the addition of silica and an edible oil to hydrolyzed protein to prepare a dust-free and free-flowing product. However, the addition of oil is undesirable, because non-water-soluble components can contribute oxidative off flavors, increase caloric intensity, and cause oiling off of the product in the final application.

Thus, there remains a need for products which contain a hygroscopically sensitive material but are resistant to caking. There also remains a need for a process for preparing such a product.

SUMMARY OF THE INVENTION

Accordingly, it is one object of the present invention to provide a product which comprises a hygroscopically sensitive material but exhibits a high resistance to caking.

It is another object of the present invention to provide a product which comprises a hygroscopically sensitive material but exhibits a high resistance to caking when exposed to high humidity conditions.

It is another object of the present invention to provide a product which comprises a hygroscopically sensitive food ingredient but exhibits a high resistance to caking when exposed to high humidity conditions.

It is another object of the present invention to provide a product which comprises a hydrolyzed vegetable protein but exhibits a high resistance to caking when exposed to high humidity conditions.

It is another object of the present invention to provide a process for producing such a product.

These and other objects, which will become apparent during the following detailed description, have been achieved by the inventors' discovery that the hygroscopic nature of many food ingredients, such as hydrolyzed vegetable proteins, is due in large part to the presence of fine particles (i.e., particles with small average particle size) in the material. The presence of fine particles in such materials is, in turn, the result of the manufacturing processes used to prepare such materials. Food ingredients such as hydrolyzed vegetable proteins are typically prepared by spray drying which results in the material containing very small particles (e.g., average particle size of 30 to 150 microns). Thus, the inventors have discovered that it is possible to reduce a normally hygroscopically sensitive material's tendency to cake in the presence of high humidity conditions by mixing with a carrier material and increasing the average minimum dimension of the material to at least 125 to 2,000 microns, preferably 250 to 1,200 microns.

Thus, in a first embodiment, the present invention provides a product which comprises a material which is hygroscopically sensitive and a carrier material and has an average minimum dimension of 125 to 2,000 microns, preferably 250 to 1,200 microns.

In a preferred embodiment, the average minimum dimension of the product comprising a hygroscopically sensitive material and a carrier is increased by milling an extruded product. Thus, the present invention also provides a process for producing a product which contains a hygroscopically sensitive material but is resistant to caking, comprising:

(i) forming a melt comprising a hygroscopically sensitive material and a carrier;

(ii) extruding the melt, to obtain an extruded product;

(iii) milling the extruded product to obtain a milled product with an average minimum dimension of 125 to 2,000 microns, preferably 250 to 1,200 microns.

Alternative methods for increasing the average minimum dimension of the hygroscopically sensitive material include pressure compaction, granulation, and fat agglomeration.

DETAILED DESCRIPTION OF THE PREFERRED EMBODIMENTS

Thus, in a first embodiment, the present invention provides products which comprises a hygroscopically sensitive material and a carrier material but are resistant to caking. Preferably, the hygroscopically sensitive material is a food ingredient.

Examples of hygroscopically sensitive food ingredients which may be included in the present products include hydrolyzed vegetable proteins, such as hydrolyzed soy protein, hydrolyzed corn protein, and hydrolyzed wheat protein; spray-dried soy sauce; tomato powder; onion powder; garlic powder; other natural vegetable powders which are high in carbohydrates; autolyzed yeast extracts; and spray-dried syrups. Most preferably, the hygroscopically sensitive material is a hydrolyzed vegetable protein.

Within the context of the present invention, a material is hygroscopically sensitive if it absorbs and retains moisture under defined relative humidity and temperature conditions, such as 75% relative humidity at 90° F.

The present product comprising the hygroscopically sensitive material and carrier material has an average minimum dimension of 125 to 2,000 microns, preferably 250 to 1,200 microns, more preferably 400 to 1,200 microns. The average minimum dimension may be measured using Official ASTA Analytical Method 10.0, American Spice Trade Association Official Methods, 1997, Englewood Cliffs, N.J. 07632.

In a preferred embodiment, the present product may further comprise additional components such as a flow agent such as calcium stearate and silica (including micronized silicon dioxide, sodium silicate,: potassium silicate, and sodium silicoaluminate-treated (hydrophobized) silica).

Typically, the present product will comprise the hygroscopically sensitive material in an amount of 50 to 99.9% by weight, preferably 80 to 99% by weight, more preferably 80 to 95% by weight, based on the total weight of the product. When the present product contains a flow agent, the flow agent will typically be present in an amount of 0.1 to 10% by weight, preferably 0.1 to 5% by weight, more preferably 0.1 to 2% by weight, based on the total weight of the product.

Typically the product comprises from 0.1 to 50 weight %, preferably from 1 to 20 weight %, more preferably from 5 to 10 weight %, of the carrier material, based on the total weight of the product.

The cake-resistant product according to the present invention offers retained flowability under conditions where caking typically occur. Flowability is the ability of a powder or particulate to move in mass under a defined application of force.

Certain methods for preparing the present product, including milling of an extruded product, employ a carrier material, such as a proteinaceous or sugar type carrier. Mixtures of carrier materials are provided for. Examples of suitable carrier materials include any viscosity building agent, e.g., modified and native maltodextrins of corn, wheat, potato, barley, paselli, and other grains such as, PRIMACEL™, i.e. microfibrous cellulose, wheat gluten and lactose; structural proteins such as gelatin; modified and native starches of corn, wheat, potato, barley, and other grains; gums and exudates such as tragacanth, xanthan, algin, carrageenan, ghatti, arabic, and pectins. Preferred carrier materials are gum arabic, paselli maltodextrin, primacel cellulose and a mixture thereof.

In a preferred embodiment, the cake-resistant product does not contain an edible oil such as cotton seed oil, vegetable oil, or a polyethylene sorbitan monoester. In this context, the cake-resistant product is considered not to contain an edible oil if the content of edible oil is ≦10 wt. %, preferably ≦5 wt. %, more preferably ≦1 wt. %, even more preferably ≦0.5 wt. % and even more preferably ≦0.1 wt. % and even more preferably 0 wt. %.

In another embodiment, the present invention provides a method of reducing the tendency of a hygroscopically sensitive material to cake by increasing the average minimum dimension of the hygroscopically sensitive material to 125 to 2,000 microns, preferably 250 to 1,200 microns, more preferably 400 to 1,200 microns. Typically, the starting material used in the process for producing the present product will be a hygroscopically sensitive material which has been produced by spray drying and, thus, has an average particle size of 30 to 150.

Any method of increasing:the average minimum dimension of the hygroscopically sensitive material and carrier material may be used so long as the method does not have a deleterious effect on the hygroscopically sensitive material. Specific examples of methods which may be used to increase the average minimum dimension of the hygroscopically sensitive material include milling an extruded product, pressure compaction, granulation, and fat agglomeration.

In a preferred embodiment, the present product is prepared by a process comprising:

(i) forming a melt comprising a hygroscopically sensitive material and a carrier material;

(ii) extruding the melt, to obtain an extruded product;

(iii) milling the extruded product to obtain a milled product with an average minimum dimension of 125 to 2,000 microns, preferably 250 to 1,200 microns.

The formation of products by melt extrusion is described in detail in, e.g., U.S. Pat. Nos. 5,601,865; 5,603,971; 5,792,505; 5,897,897; and 6,090,419, all of which are incorporated herein by reference in their entirety.

Examples of the carrier material to be used in the present process are the same as those described above in the context of the present product. Typically the melt comprises from 50 to 99.9 weight %, preferably from 80 to 99 weight %, more preferably from 90 to 95 weight %, of the hygroscopically sensitive material and from 0.1 to 50 weight %, preferably from 1 to 20 weight %, more preferably from 5 to 10 weight %, of the carrier material, based on the total weight of the melt.

The milling of the extruded product may be carried out by means of any suitable device. Examples of suitable devices for milling the extruded product include hammer mills, roller mills, and rotary mills.

In a particularly preferred embodiment, the milled product is coated with a flow agent. Suitable flow agents are the same as those listed above in the context of the present product. The milled agent may be coated with the flow agent by means of any suitable device. Examples of suitable devices for coating the milled product with the flow agent include rotary drums and ribbon blenders. Alternatively, the flow agent can be added during sieving of the milled product. Typically, the milled product will be coated with the flow agent in an amount of 0.1 to 10% by weight, preferably 0.1 to 5% by weight, more preferably 0.1 to 2% by weight, based on the total weight of the milled product and the flow agent.

The present product will typically be stored and shipped in a moisture-proof package. An example of a typical package is a 4 mil polyethylene-lined kraft paper bag or a polyethylene bag contained in a cardboard box.

Having generally described this invention, a further understanding can be obtained by reference to certain specific examples which are provided herein for purposes of illustration only and are not intended to be limiting unless otherwise specified.

EXAMPLES

Example 1

4,500 Grams of hydrolyzed vegetable protein (4BE, Fidco, Inc., Cleveland, Ohio) was blended with 500 grams of gum arabic (SprayGum C, Colloids Naturels International, Paris, France). The blended material was melted in an extruder at 180° F. and formed into 0.0625″ diameter strands. The strands were cooled to ambient temperature and milled into granular form using a 192 Comil (Quadro, Inc.) Equipped with a 0.079″ hole grating screen. The milled material was sieved to remove product smaller than 180 microns using a rotary sifter (Sweco, Inc.). The sieved product was coated with 2% by weight calcium stearate.

Example 2

The following blends were extruded and milled into particulates of similar size (−16/+80 mesh), coated with calcium. stearate in an amount of 2 wt.%, and then exposed to 75% relative humidity at 90° F. The samples were evaluated for caking at intervals as indicated.

	Hydrolyzed	Carrier
	Vegetable Protein	Gum	Paselli	Primacel	Caking
	HVP 4BE	Arabic	Maltodextrin	Cellulose	1 h	2 h	3 h	4 h	14 h
Example 2A	90	10	0	0					yes
Example 2B	90	0	10	0			yes
Example 2C	90	0	0	10					yes
Comparative	100				yes
Example

While the hydrolyzed vegetable protein alone exhibited caking after only 1 h, each of the examples according to the present invention exhibited a resistance to caking, greater than the hydrolyzed vegetable protein alone. Moreover, even with a small portion of carrier, the selection of the specific agent can result in an even greater increase in resistance to caking.

Example 3

The following blends were extruded and milled into particulates of similar size (−16/+80 mesh), coated with calcium stearate in an amount of 2 wt. %, and then exposed to 75% relative humidity at 90° F. The samples were evaluated for caking at intervals as indicated.

	Hydrolyzed	Carrier
	Vegetable Protein	Gum	Wheat		Caking
	HVP 3H3	Arabic	Gluten	Lactose	1 h	2 h	3 h	4 h
Example 3A	90	10	0	0				yes
Example 3B	90	5	5	0		yes
Example 3C	85	5	0	10		yes
Comparative	100				yes
Example

While the hydrolyzed vegetable protein alone exhibited caking after only 1 h, each of the examples according to the present invention exhibited a resistance to caking, greater than the hydrolyzed vegetable protein alone. The effectiveness of mixed carrier is demonstrated.

The present process affords a product which exhibits a high resistance to caking. Furthermore, while the products are not prevented from absorbing moisture and do tend to soften upon prolonged exposure to high humidity, their resistance to caking permits them to recover from exposure to high humidity once they are removed from the humid environment. This permits the products to be used in a fashion in which: (i) a portion of the product is removed from a container and used on a first date, whereby the portion of the product remaining in the container is exposed to high humidity conditions; and (ii) then the remainder of the product from the same container is used at a later date.

Obviously, numerous modifications and variations of the present invention are possible in light of the above teachings. It is therefore to be understood that within the scope of the appended claims, the invention may be practiced otherwise than as specifically described herein.